Poached Fish

Name: Poached Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: World
Ingredients: 3 pounds whole fish or 1½ to 2 pounds fish steaks or fillets; 1 tablespoon salt; Salt and black pepper; 1 Mayonnaise, Scandinavian Mustard-Dill Sauce, Beurre Blanc, Herbed Yogurt Dressing, or Green Goddess Dressing

10m Prep Time
15m Cook Time
25m Ready In

Cuisine : World
Course : Dinner

4 servings This easy method results in a moist piece of fish, and it works well with all types: whole fish, steaks, or fillets. Choose the smallest pan that will hold the fish comfortably in order to use as little liquid as possible (this will dilute the fish’s distinctive flavor less and result in a more flavorful liquid for sauce making).

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

3 pounds whole fish or 1½ to 2 pounds fish steaks or fillets
1 tablespoon salt
Salt and black pepper
1 Mayonnaise, Scandinavian Mustard-Dill Sauce, Beurre Blanc, Herbed Yogurt Dressing, or Green Goddess Dressing (opens in new tab)
- 2 large egg yolks, at room temperature
- 1 to 2 tablespoons lemon juice or white wine vinegar, to taste
- ¼ teaspoon salt
- Pinch of white pepper
- (Up to 1 ½ teaspoons Dijon mustard)
- 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
- Salt and white pepper to taste
Sub-recipe steps
1. Have ready a balloon whisk and a medium bowl or affix the whisk attachment to a stand mixer. Whisk together until smooth and light: 2 large egg yolks, at room temperature; 1 to 2 tablespoons lemon juice or white wine vinegar, to taste; ¼ teaspoon salt; Pinch of white pepper; (Up to 1 ½ teaspoons Dijon mustard)
2. If using a stand mixer, increase the speed to medium-high. Very gradually whisk in: 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
3. As the mixture thickens—when about one-third of the oil has been added—whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Whisk in: Salt and white pepper to taste
4. Serve immediately, or refrigerate for up to 1 week.
5. Place all the ingredients from version I in a narrow jar just wide enough to fit the end of an immersion blender (most immersion blenders come with such a jar—use it if possible). Place the end of the blender into the jar so it touches the bottom. Start the blender on medium speed, keeping it at the bottom of the jar until you can see the mixture form a vortex, thicken, and become opaque. Slowly lift the blender up and pulse it a couple times up and down to make sure all the oil is incorporated.

Let's Prepare

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3 pounds whole fish or 1½ to 2 pounds fish steaks or fillets
1 tablespoon salt
Salt and black pepper
1 Mayonnaise, Scandinavian Mustard-Dill Sauce, Beurre Blanc, Herbed Yogurt Dressing, or Green Goddess Dressing

Let's Cook

Step 1.

If necessary, scale and prepare for cooking: 3 pounds whole fish or 1½ to 2 pounds fish steaks or fillets
Step 2.

Place in a pan or deep skillet large enough to hold the fish comfortably. Add cold water to barely cover the fish. Remove the fillets from the pan and add to the water: 1 tablespoon salt
Step 3.

Bring the water to a boil over high heat, return the fish to the pan, and immediately remove the pan from the heat. Cover and let stand for 10 minutes for fish or fillets that are 1 inch thick. For thinner fish, check at about 7 minutes. Thicker fish may need up to 15 minutes. The flesh should be firm and opaque throughout, or reach an internal temperature of 125° to 130°F, the latter temperature for flakier fish (for more on how to test for doneness, see here). Remove the fish from the water, drain well, and serve or refrigerate until ready to serve. Before serving, bring the fish to room temperature, and peel off the skin. Season to taste with: Salt and black pepper
Step 4.

Serve with one or several of the following: Mayonnaise, Scandinavian Mustard-Dill Sauce, Beurre Blanc, Herbed Yogurt Dressing, or Green Goddess Dressing

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Poached Fish

Ingredients

Let's Prepare

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Let's Cook

Step 1.

Step 2.

Step 3.

Step 4.

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